Garlicky Egg Soup

Tastes like dinner at a Chinese Restaurant!

1/4 c. chicken fat, duck fat, or other fat
4 good-sized garlic cloves, pressed or minced

1 quart bone or meat broth
1 zucchini or yellow squash, grated
Salt and Pepper

a handful chopped cilantro (a bunch of chopped watercress is delicious, too)
6 beaten eggs

Saute garlic for a few seconds in fat, just until it's fragrant.

Add broth and squash and greens, and bring to a boil. Let this simmer for a couple of minutes, then add salt and pepper to taste. Pour the egg in slowly, in a circular patter, and stir gently.

Cook just until the egg is set.